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Archive for March 4th, 2013

Mini Filled Omelette

The other night I was looking for a different type of side-dish for my Flounder and I remembered seeing this omelette presentation on another food blog. It’s a fun way to make an omelette, not to mention that making it this way keeps the portion size in check and the presentation is nicer than your typical omelette. As for the fillings, you can dream up whatever you like or maybe use up that little left-over you have sitting in the fridge. Some filling ideas could include spinach, diced tomatoes, left-over cooked vegetables like asparagus or left-over cooked meats like shrimp or chicken or perhaps some processed meats like Prosciutto or Ham. Add some fresh herbs for added flavor like parsley, chives or basil and your cheese could be a good Goat cheese, Feta, Cheddar or Gouda. The sky is the limit. Here is what I put in mine (and I foresee diced cooked shrimp in the very near future).

Making Mini Omelette

Making Mini Omelette

Mini Filled Omelette #1

Prosciutto

roasted red pepper

feta cheese

basil

1 egg with a dash of milk

Mini Filled Omelette #2

Prosciutto

olives

Parmesan-reggiano cheese

basil

1 egg with a dash of milk

Directions:

Preheat oven to 400 degree F (200 degrees C). Start by spraying your dish with a small amount of oil, then add your fillings to the dish. Beat one egg with a dash of milk and pour over the filling. Make sure the dish is not filled up all the way to the edge since the egg will rise a little in the oven. Bake for 15-20 minutes or until egg is set.

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